Spinach Ricotta Cannelloni
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
5 - 6 people
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Calories
531 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Spinach Ricotta Cannelloni
Description
This recipe combines a richly seasoned tomato sauce made from sautéed onion, garlic, herbs, crushed tomatoes, vegetable stock, white wine, and fresh basil. The sauce is simmered and then pureed for a smooth texture, providing a flavorful base for the dish. The filling combines thawed and drained spinach with ricotta, Parmesan, mozzarella, an egg, garlic, nutmeg, salt, and pepper, yielding a creamy, well-seasoned interior.
Dry cannelloni tubes (or manicotti) are stuffed with the filling without pre-cooking, then placed in a baking dish topped with ample tomato sauce and more cheese. Baking melts the filling and softens the pasta simultaneously. The contrast of the smooth sauce, creamy filling, and tender pasta defines the texture.
This dish serves as a hearty main course suitable for family dinners. The sauce's herbaceous notes complement the rich cheeses and spinach well. Garnishes of basil and Parmesan add freshness and a slight sharpness. The recipe also accommodates congelation of the uncooked assembled dish with adjusted sauce moisture to prevent drying.
Ingredients
Sauce (you need LOTS!):
- 2 tbsp olive oil
- 1 onion , finely chopped
- 4 garlic minced, clove
- 1 bay leaf , fresh (sub dried)
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 1/3 cup tomato paste
- 800 g / 28 oz crushed tomato canned
- 4 cups vegetable stock low sodium, or chicken stock/broth
- 1/3 cup dry white wine sub more stock, Chardonnay or other dry white wine
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1/3 tsp black pepper
- 2/3 cup basil roughly torn (recommended but not critical, leaves
Filling:
- 250 g / 8 oz spinach thawed (Note 1, frozen, chopped
- 500 g / 1 lb ricotta cheese full fat please (Note 2
- 1/3 cup parmesan , finely shredded
- 1 cup cheese Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, shredded
- 1 egg
- 1 garlic minced, large clove
- nutmeg or 1/8 tsp nutmeg powder (optional, grated fresh, just a sprinkling
- 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
Cannelloni
- 18 - 22 cannelloni tubes or 14 manicotti tubes (8.8 oz) (Note 3, dried, 250g pack
- 1/3 cup parmesan , finely shredded
- 1 1/4 cups mozzarella cheese shredded
- basil for garnish (optional, more
- Parmesan Cheese for garnish (optional, more
Instructions
Sauce:
- Sauté - Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
- Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
- Simmer - Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
- Blitz - Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
- Basil - Stir in basil then cover to keep warm until required.
Filling:
- Squeeze spinach - Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
- Mix filling - Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
Assemble & Bake:
- Preheat oven to 180°C/350°F (160°C fan).
- Pan - Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
- Smear - Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
- Fill tubes - Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). Pipe the filling into the tubes.
- Assemble - Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
- Bake covered (but naked) - Cover with foil, then bake for 30 minutes.
- Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
- Serve, garnished with extra parmesan and basil if desired.
Notes
- Frozen spinach can be used; squeeze out excess liquid but no need to dry thoroughly.
- Full-fat ricotta is recommended for optimal moistness and piping consistency; low-fat ricotta yields a drier filling.
- Dry cannelloni tubes can be used directly without boiling; manicotti tubes are a suitable alternative in smaller quantities.
- Fresh lasagna sheets can replace tubes by rolling the filling inside and placing seam side down for baking.
- For freezing uncooked cannelloni, increase sauce liquid by 3/4 cup water, blend smooth, cover generously with sauce and cheese, then freeze or refrigerate.
- Cooked leftovers keep up to 3 days refrigerated or can be frozen, with reheating best done covered in a microwave.
- Nutrition info based on 5 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 407g | |
| Calories | 531cal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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